Silken Tofu and Avocado Chocolate Mousse

Isn’t it nice when a vegan dessert recipe becomes a classic? Actually, this one is a mash-up of two classics — silken tofu chocolate mousse and avocado chocolate pudding. The latter is usually made with dry cocoa or cacao, and is a staple in the raw vegan repertoire. Here we use dairy-free dark chocolate chips, making an extra-rich chocolate pudding.

This super-easy recipe does require a food processor. You could make it in a blender with a small container, but the challenge is getting all that deliciousness out from the bottom. The only other requirement is patience. Once it’s done, you need some time for it to chill in the fridge, but you can also enjoy it just warm or at room temperature.

Yield: 4

Silken Tofu and Avocado Chocolate Mousse

This delightful dessert is a mash-up of two vegan classics — silken tofu chocolate mousse and avocado chocolate pudding.

Prep Time12 minutes

Cook Time5 minutes

Additional Time2 hours

Total Time2 hours17 minutes

Ingredients

1 small or 1/2 medium ripe avocado, pitted

12.3-ounce package firm or extra-firm silken tofu

1/2 cup semi-sweet chocolate chips

1/4 cup maple syrup or agave, more or less to taste

1 teaspoon pure vanilla extract

Optional garnishes

Banana slices

Mint leaves

Instructions

Pit the avocado and scoop out the flesh. Combine in a food processor with the tofu. Puree until completely smooth.

Transfer the mixture to a small saucepan and add the chocolate chips, syrup, and vanilla.

Cook over medium low heat, whisking often, just until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.

Divide between four dessert glasses. Allow to cool completely, then serve at room temperature. Or, if you can wait, chill it in the refrigerator for an hour or two.

When ready to serve, garnish with banana slices or mint leaves, if you’d like.

Are you new to silken tofu?

Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is soft and smooth. I prefer the 12.3-ounce packages; the tofu is firmer, and the packaging itself makes the product shelf stable. You’ll find it in natural foods stores and increasingly, in well-stocked supermarkets. The primary brand is Mori-Nu, and the varieties you’ll see most often are firm and extra-firm. These aren’t all that different from one another, and are, to my mind, interchangeable.

Silken tofu is ideal for pureeing and using as a base for creamy soups and sauces. I build my vegan mac and cheese with it. It also makes a wonderful base for dessert puddings, like the one here, and baked pie fillings. This may be the best type of tofu to use when you need tobe sneaky!